Maine Fare: Frith Farm’s Spring Soup

This is a spring variation on a winter carrot soup, using seasonally available turnips and greens.

Preheat the oven to 425 and gather the following ingredients:

two handfuls of turnips

butter or oil for roasting

2 bunches of Bok Choi

2 small or one large onion

a few cloves of garlic (amount depends on your love of garlic)

6 cups of vegetable stock

salt, pepper and nutmeg, to taste

optional: cream and lemon juice

handful of chives, chopped

handful of parsley, chopped

Roast turnips (coated with some butter or oil) for 20 minutes, or until they are cooked to your liking. This brings out a bit of sweetness.

Add the roasted turnips to a pot of vegetable stock and simmer for 10 minutes.
Remove from heat and purée them to create a light cream of turnip.
Over medium heat, sauté onion and garlic until soft and golden, then add the bok choi and cook until wilted, then add to your soup.
Season with nutmeg, salt and pepper to taste.